Gluten Free Light and Flaky Pie Crust,

This crust came out so great that I am posting it with a terrible picture!  I'll redo the pic as soon as I make more pies, but I wanted to get this up in case you need a light and flaky pie crust for the holidays.  Happy Holidays everyone and God bless.

Makes 2- 9 inch pie crusts

Ingredients:

• 3/4 cup gluten free brown rice flour
• 3/4 cup gluten free white rice flour
• 1 cup gluten free sweet rice flour (Mochiko) also called glutinous rice flour
• 1/2 cup organic cornstarch
• 1 teaspoon xanthan gum 
• 1 teaspoon cane sugar- opt
• 1/2 teaspoon salt
• 1 teaspoon organic apple cider vinegar
• 1 medium organic egg
• 1 cup (2 sticks) cold butter, chopped.  Keep very cold  
• 3-5 tablespoons ice water, as needed

Instructions:

1. In your large food processor, add the brown rice flour, white rice flour, sweet rice flour, cornstarch, xanthan gum and sugar.  Mix well, pulsing several times.
2. Add the rest of the ingredients, except the ice water, and pulse on high a few times until crumbly and the butter is incorporated but not melted.  It will look like mealy flour at this point.
3. Add the ice water a tablespoon at a time and pulse again until the dough moistens and just begins to clump.  It will still look fairly dry and that's what you want.
4. Now pour it all into a large bowl.
5. Divide in half and quickly gather each 1/2 into a ball.  It should come together easily. Try not to touch it too much or warm it.  If the butter melts you will lose your flakiness. 
6. Put each ball into a large gallon zip lock and quickly press the ball of dough into a flattened disc.  
7. Refrigerate for at least 1/2 hour or until needed.  
8. When ready to use, sprinkle parchment or wax paper with gluten free flour. Place the cold disc in the middle of the paper and dust the top of the disc with a little more flour.  Rub some flour on your rolling pin and roll out the disc a little larger than your pie pan.
9. Turn the paper over and lay the pie crust into your pan.  Peel the paper carefully off the crust dough. 
10. Trim excess, leaving enough to turn under. Crimp the edges with a fork or pinch gently with your thumb and finger. Prick the bottom with a fork lightly.
11. Bake at 350 for 10 min or until just brown and fill or as directed for your pie.